How and how many minutes to cook black/white milk mushrooms until tender in a saucepan: before salting, before frying; freezing

Milk mushrooms are a tasty and affordable mushroom in our country that can be found almost everywhere. Moreover, milk mushrooms are sold in all supermarkets, so you can find them anywhere. But the main question for the housewife remains how to properly cook milk mushrooms and exactly how many minutes should it take?

Proper and high-quality cooking of these mushrooms will be discussed in detail later in the article.

Preliminary preparation

Before the soaking process, freshly picked milk mushrooms must be prepared for further culinary processing.

Fruiting bodies must be carefully sorted and cleaned of dirt and forest debris. The most stubborn stains can be scraped off with an old toothbrush or a knife blade. You need to carefully check the mushrooms for the presence of worms and rot and throw away specimens that are too damaged by them. If the area of damage is small, it can be easily removed with a knife.
After cleaning the milk mushrooms, rinse thoroughly under running water.

Fkusnofacts

— There is a lot of different debris on the surface of milk mushrooms, which is not so easy to clean off. You can make this process easier with a regular toothbrush. Villi are capable of removing the smallest particles of leaves and dirt. You can also use a stiff sponge to wash dishes. When cleaning, mushrooms should only be washed under running water.

— The 2 most common types of milk mushrooms are black and white. Both are great for homemade preparations. Moreover, it is allowed to make pickles from both types of mushrooms at once.

— Before canning

Milk mushrooms must be soaked in order to remove the bitterness from them as much as possible. Black milk mushrooms are soaked for a period of 12 to 24 hours, and white milk mushrooms are left in water for up to 2 days. If both white and black milk mushrooms are used at once, you should soak them for 2 days. During this time, it is advisable to change the water several times. You can make sure there is no bitterness by tasting the mushrooms. To do this, just run the very tip of your tongue along the surface of the milk mushroom. Delicious recipe! Something tasty and easy to prepare - For making soup and fried milk mushrooms

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It is not necessary to soak the mushrooms, because... bitterness acquires a bright taste only when prepared using a cold method.

— When salting and marinating, milk mushrooms should be placed with their caps down. This way the mushroom will better retain its shape when compacted, will not break, and will also retain its taste.

— Calorie content of milk mushrooms — 18 kcal/100 grams.

— Sometimes during cooking, black milk mushrooms acquire a purple or greenish tint. Don't be alarmed, this is a normal reaction for this type of mushroom.

— You can go on a quiet hunt for milk mushrooms from August to September. They grow mainly in sunlit places in birch and mixed deciduous forests - in such places you can often find white milk mushrooms. They can often be found in thickets of young birch trees. Black milk mushrooms prefer to grow in sunny areas next to mosses.

— Milk mushrooms are valued for their excellent taste, special aroma and beneficial properties. This mushroom is rich in ascorbic acid, vitamins B1 and B2, which have a beneficial effect in the treatment of various serious diseases.

— Before frying, pre-soaked milk mushrooms must be boiled. 10 minutes is enough, then fry the mushrooms for 5-7 minutes over medium heat - When picking mushrooms, milk mushrooms can be confused with milk mushrooms. However, consuming the double can lead to stomach problems, nausea and vomiting. Despite the external similarity of mushrooms, the milkweed has a specific spicy odor

Particular attention should be paid to the mushroom cap - in a real young mushroom it is funnel-shaped, and its edges are turned inward

— If soaked for a long time, the mushrooms may darken: this is mainly due to improper soaking. It is necessary to wash the mushrooms and soak them in fresh water. To prevent the milk mushrooms from darkening, it is necessary to store the milk mushrooms under a weight during soaking - so that all the mushrooms are immersed in water.

Soaking

The main problem with milk mushrooms is the caustic milky juice. To neutralize it, mushrooms must be soaked in cold water. The soaking time depends on the size of the mushrooms, their age and the specific place of collection, and can range from 24 hours to five days.

The fruiting bodies are filled with cold water so that it completely covers them. It is necessary to press down the mushrooms with a weight so that they are definitely under water.
It is recommended to add 10 grams to water. salt and 2 gr. citric acid per liter.
Water must be changed at least 2 times a day.
The soaking period lasts, on average, 2 – 3 days. Exactly how much milk mushrooms will have to be soaked is decided in each specific case individually. You can determine the degree of readiness “by the tooth” - by cutting off and chewing a small piece of mushroom - if the bitterness is no longer felt, the soaking process can be completed. The end of the period can also be understood by the state of the water - initially the water quickly darkens, but after several changes it remains clean. Often, foam appears on its surface, which is also a sign that soaking can be completed.

Salting utensils

The following types of containers are suitable:

wooden barrel;
glass container (jar) with a wide neck;
spacious ceramic food pot;
enameled, without coating defects - chips, pan.

It is important that milk mushrooms are salted coldly under pressure and with good air supply, just as cabbage is usually salted, because under these conditions, anaerobic microorganisms (botulism rods) do not multiply.

Irina Selyutina (Biologist):

Before you begin the cold method of pickling milk mushrooms, you need to realistically assess all the risks if you did not pick the mushrooms yourself, but simply bought them at the market. Therefore, it is better to abandon this option and use preparation options based on heat treatment of the original product.

If you salt it hot, you need to choose the dishes so that they can be placed in a cold place. If such a place will be a refrigerator, a wooden barrel is unlikely to be suitable: it is better to stock up on a wide-necked glass jar.

Dishes, including their lids, must be thoroughly washed and sterilized.

How to cook milk mushrooms

Soaking almost completely removes the milky juice from the milk mushrooms, but in order to reliably use them as food, these mushrooms must be boiled. This procedure removes various harmful substances from the fruiting bodies, softens them, and makes the milk mushrooms suitable for food.

Before salting

Although milk mushrooms can be prepared in a variety of ways, the most classic of them is pickling. Salted milk mushrooms have long been considered a real delicacy in Russia.

Before salting, milk mushrooms are boiled in salted water for 30 minutes.

Before frying

Milk mushrooms can be very appetizingly fried and served with potatoes or grated cheese. Before frying, the milk mushrooms are boiled for 15 minutes.

Before stewing

Stewed milk mushrooms are very good with sour cream in vegetable broth. Before stewing, these mushrooms are boiled for 20 minutes.

Gruzdyanka in peasant style

To prepare vegetables for soup, it is better to use a Korean carrot grater. Use it to chop parsley root, 1 carrot, and celery root.

200 g of dried mushrooms must first be soaked in hot water;
Finely chop 1 onion (you can use a leek stem). Peel and cut potatoes (2-3 small tubers). Chop fresh herbs;
Remove mushrooms from water and chop. Put the water from under them to boil in the broth. Throw in potatoes and a handful of noodles. add herbs for flavor;
Fry the previously prepared vegetables and mushrooms in a frying pan. Place everything in the broth with potatoes. Leave on fire for 15 minutes.

The dish is ready and can be served.

How to preserve boiled milk mushrooms

It often happens that the mushrooms are cooked, but not all of them are used, and the forest gifts that remain unused must be preserved for future use.

Already boiled milk mushrooms should be stored in the refrigerator at a temperature of 0 to +4 degrees. If you place the mushrooms in an enamel or glass container, they can be stored in the refrigerator for 24 to 36 hours.

If you place milk mushrooms along with the broth in a sterilized jar and tightly close it with a lid, then this product can be stored for up to 7 days.

Gruzdyanka

Sometimes it’s possible even in the “off season”...

I was taking out the freezer here - oops...frozen milk mushrooms! Somehow I forgot about them, but they were specially frozen for soup, so that in the middle of winter, so to speak, I could taste a Georgian with a steamy glass...

Well, it’s not summer right now, so they were found just in time. The recipe is simple, banal and therefore very positive.

We have:

Milk mushrooms (should have been divided into 2 parts). In short, there are more than 2-3 mushrooms per small saucepan.

Potatoes – also 2-3 pcs.

Onion – 1 piece

Butter – 30-40 grams.

Salt pepper

Sour cream is a must! Maybe a little greenery.

Fry the chopped onion in butter until transparent:

We cut the mushrooms... There is a nuance here. Fresh milk mushrooms are very firm and crispy and I like to cut them into long strips. Thawed mushrooms are very watery and should be cut into small cubes! Although fresh ones can be cut into small cubes, defrosted ones are fine! I just stepped, then I had to cut it into a plate... ?

Place mushrooms and cubed potatoes into boiling water. Peppercorns are highly desirable. As soon as the potatoes are cooked, add the contents of the frying pan along with the remaining oil, add salt:

Well, literally 5-7 minutes on low heat and then rest for another 5-7 minutes. Serve exclusively with sour cream. The aroma, I will tell you, is indescribable.....

Real mushroom broth. Real Georgian, fuck!

How to salt milk mushrooms

As already mentioned, the most classic way of culinary use of milk mushrooms is to pickle them. There are several well-known ways to salt these mushrooms.

To pickle mushrooms, you need to use wooden (best), enamel or glass containers. Do not use galvanized, copper, aluminum, plastic or ceramic containers.

Enameled and glassware should be thoroughly washed with soda and sterilized in the oven at a temperature of 200 degrees.

Wooden dishes must first be soaked in water for several days so that they become waterproof, and if the dishes have just been purchased, then they must be soaked for at least 2 weeks to remove all tannins, which can subsequently turn the mushrooms black.

After soaking, the wooden containers are scrubbed with a stiff brush and poured with a boiling solution of caustic soda (5 grams of soda per 1 liter of water). Now all potential harmful microorganisms from the walls of the dishes will be removed.

For pickling, it is customary to use only the caps of milk mushrooms. But you don’t need to throw away the legs - you can make wonderful mushroom caviar from them.

It is best to salt mushrooms when they are approximately the same size, so if possible, you need to sort them and salt small ones with small ones, and large ones with large ones. Or caps that are too large can be cut into several pieces.

Tips for pickling

You should use regular table salt. Iodized or marine can cause the product to sour. Usually 50 g is required. salt per 1 kg. mushrooms
It is better to salt different types of mushrooms each separately.
Adding mustard increases the elasticity of the product and serves as an additional preservative.
By increasing the proportion of garlic when pickling mushrooms, you increase the degree of spiciness of the finished product. Salted garlic from pickles can also be used as a separate appetizer.
When filling the jar, you need to take into account the standard rules - the weight of the added liquid should be equal to 20% of the total weight of the mushrooms.
Often mold appears on the lid of the pickling container. It must be removed immediately, and the lid and weight must be washed with a salty solution (3 tablespoons of salt per 1 liter of water). You can prevent the formation of mold by sprinkling mustard powder on top of the workpiece.
The shelf life of sealed homemade canned mushrooms, subject to storage rules, is 12 months.
The opened jar should be kept in the refrigerator for no longer than a few days.
A product made using the cold-salting method should be stored for no longer than 6 months.
Homemade canned food should be stored in the refrigerator or cellar at a temperature of 0 to +8 degrees.

Cold pickling

Advantages of the cold salting method:

The mushrooms turn out especially tasty and crispy.
This method is convenient for salting large quantities of mushrooms at once.
With this method, you can add fruiting bodies to already salted milk mushrooms, which is very useful if you managed to collect another portion of mushrooms.

The relative disadvantage of this method is the long duration of the salting process and the fact that cold salted products are more difficult to digest for some stomachs.

For cold salting you will need:

Milk mushrooms – 10 kg.
Salt – 500 gr., rock, coarsely ground.
Dill – 20 inflorescences, with seeds.
Black peppercorns – 40 gr.
Blackcurrant, horseradish and cherry leaves - 30 pieces each.

Salting:

After preliminary preparation of the mushrooms and the container for pickling, place horseradish, cherry and currant leaves with dill inflorescences on the bottom of the container.
Place a layer of mushrooms, about 7 cm thick, legs up, sprinkle salt and a mixture of spices on top. Next, add a layer of mushrooms again and repeat until the container is full.
Sprinkle the top layer of the product with salt and spices especially carefully.
Next, gauze is laid out on top, folded in several layers, a lid is placed on it and a load is placed. A large flat plate can serve well as a lid, and a three-liter jar of water can be conveniently used as a weight.
The container with the product should be placed in a dark and cool place for a period of 60 days. All this time you need to monitor the condition of the workpiece. Mushrooms under the load will release juice, which should completely cover them. If the amount of juice is not enough, you can increase the weight of the load, or add saline solution (30 grams per liter of water) into the container.
During the first weeks of pickling, it is permissible to add new mushrooms to the container if the pickling conditions allow it.
If the top layer becomes moldy, it must be removed and the lid and weight washed with saline solution.
When the salting process is over, the product should be transferred to glass jars and stored in the refrigerator for no more than 6 months.

Hot salting

When salting milk mushrooms for the winter using a hot method, the fruiting bodies are subjected to heat treatment, so it is believed that the milk mushrooms are not as tasty and crispy as when cold salted. But with this method, the salting process takes much less time.

Required:

Mushrooms – 1.5 kg.
Salt – 6 tbsp. spoons
Water – 5 liters.
Cloves – 1 pc.
Dill – 7 umbrellas.
Allspice peas – 5 pcs.
Lavrushka – 1 pc.
Vegetable oil – 2 tablespoons.

Salting:

Add 6 tablespoons of salt to 4 liters of water, bring to a boil, add mushrooms and boil for 25 minutes.
Make a brine in a separate pan - add salt and the indicated spices to boiling water, then cook for 5 minutes. At the very end add dill. Then dry the mushrooms in a colander.
Place the spices that were boiled in brine at the bottom of the pickling container, then the mushrooms, and then pour the marinade over them.
Place a lid on the workpiece, place a weight and put it away for 3 days in a cool, dark place.
After the expiration date, place the mushrooms in sterilized jars, fill with marinade, almost to the brim, and fill the very top of the jars with oil.
Then store the product in the refrigerator for no more than 8 months.

Features of the type and useful properties

Milk mushrooms are quite weighty and massive mushrooms. There are several varieties:

black;
white (or real);
oak;
aspen;
dry;
yellow.

Porcini mushrooms are considered the most delicious when marinated and salted. Their fleshy caps can grow up to 20 cm in diameter. The white surface is often covered with yellowish spots. When damaged, the flesh becomes yellow. The hollow stem of the fruiting body grows to a height of 4-6 cm. The plates are white with a cream tint.

Pickled milk mushrooms without vinegar

Required:

Mushrooms – 1 kg.
Water – 1.5 l.
Salt – 3 teaspoons.
Sugar – 2 teaspoons.
Citric acid – 2 tsp.
Black peppercorns – 4 pcs.

Cooking:

Pour the prepared milk mushrooms with water, add black pepper, and boil, after boiling, for half an hour.
Prepare the marinade - bring one and a half liters of water with sugar and salt to a boil, after boiling, add citric acid, mix thoroughly and remove from heat.
Place the mushrooms tightly in sterilized jars, pour in the marinade and close with nylon lids. Wrap the workpieces in warm material and place them in a cool, dark place to cool.
After cooling, store the product in the refrigerator.

Milk mushrooms, without a doubt, will become a source of incomparable culinary pleasure for you if you cook them correctly, and you also know how to properly boil these mushrooms before various types of further culinary use, and how to properly store boiled milk mushrooms.

What kind of mushrooms are these

Milk mushrooms are edible mushrooms of the Russula family. The scientific name is “real milk mushroom”, but there are many popular names: white, wet, raw, pravsky.

It can not only be salted, but also fried. It is not found particularly often; it forms mycorrhiza with birch.

However, there are many very similar, conditionally edible, species that do not grow near birch trees. Among them: yellow mushroom, aspen, pepper and others. It is not recommended to fry them, but you can salt them for the winter.

Many people do not distinguish between individual species, so you can often find on sale in one basket, along with edible real milk mushrooms, conditionally edible ones that look very similar. Therefore, without being a mycologist, it is better to process and prepare all specimens as is customary for conditionally edible mushrooms.